Recipe Image

Parmesan Cloud Eggs

  • 25 m
  • 25 m
Carolyn Casner
“These light and fluffy eggs are loaded with Parmesan and scallions for tons of flavor, plus there's a luscious runny yolk on top. And don't worry, this impressive brunch recipe is easy enough for anyone to master.”


    • 4 large eggs, yolks and whites separated
    • Pinch of salt
    • ¼ cup finely grated Parmesan cheese
    • 1 scallion, finely chopped
    • Ground pepper to taste


  • 1 Preheat oven to 450°F. Line a large baking sheet with parchment paper. Lightly coat with cooking spray.
  • 2 Separate egg whites from the yolks, placing each yolk in an individual small bowl. Beat all of the egg whites and salt in a mixing bowl with an electric mixer on high speed until stiff. Gently fold Parmesan and scallions into the beaten whites with a rubber spatula. Make 4 mounds (about ¾ cup each) of egg-cheese mixture on the prepared baking sheet. Make a well in the middle of each mound with the back of a spoon.
  • 3 Bake the egg whites until starting to lightly brown, about 3 minutes. Remove from oven. If the well has filled in during baking, use the spoon to recreate it. Gently slip a yolk into each well. Bake until the yolks are cooked but still runny, 3 to 5 minutes more. Sprinkle with pepper. Serve immediately.
ALL RIGHTS RESERVED © 2019 Printed From 10/17/2019